Classic Chocolate Pots de Crème

Ingredients

• 6 large egg yolks (Room temperature; yolks alone produce a richer, denser set than whole eggs)
• 2 cups heavy cream (Full-fat; half-and-half may be substituted for a lighter result but alters the classical texture)
• 0.25 cup whole milk
• 3 tbsp granulated sugar (Adjust to taste; classical versions are less sweet than modern expectations)
• 0.25 tsp fine sea salt
• 4 oz dark chocolate (70% cacao), finely chopped (Theobroma cacao; quality matters here - the chocolate is the primary flavor)
• 1 tsp pure vanilla extract (Vanilla planifolia; or 1/2 vanilla bean, split and scraped)
• To taste lightly whipped cream (Optional; unsweetened or very lightly sweetened to contrast the custard)
• Optional flaky sea salt (A modern addition not present in classical versions; see historian note)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Heat the Cream Mixture. Combine the heavy cream, milk, sugar, and salt in a small saucepan over medium heat. Warm until the mixture just begins to steam and small bubbles form at the edges - do not boil. Remove from heat.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Melt the Chocolate. Add the finely chopped dark chocolate to the hot cream mixture. Let stand for 2 minutes, then whisk gently until fully melted and smooth. Add the vanilla extract or scraped vanilla bean seeds and stir to combine.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Temper the Egg Yolks. Whisk the egg yolks in a medium bowl until slightly pale. Slowly pour the warm chocolate cream into the yolks in a thin stream, whisking constantly. This gradual addition prevents the eggs from scrambling. Strain the finished custard base through a fine-mesh sieve to remove any solids.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill and Prepare the Bain-Marie. Preheat the oven to 325°F (165°C). Divide the custard evenly among six 4 oz pots de crème cups or ramekins. Place them in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the cups. Cover the baking dish loosely with foil.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake. Bake for 30-35 minutes, until the custards are set at the edges but retain a slight wobble at the center when gently shaken. The center should not be liquid but should move like firm gelatin. Do not overbake - the custard will continue to set as it cools.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cool and Chill. Carefully remove the cups from the water bath and allow to cool to room temperature. Cover each cup with its lid or with plastic wrap and refrigerate for a minimum of 2 hours, or up to 48 hours. Serve cold or at cool room temperature, with optional whipped cream alongside.', 'performTime': None}